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NEW SALADS 



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Copyright 1897 by 
SARAH TYSON RORER 



NEW SALADS 

FOR DINNERS ^ LUNCHEONS 
SUPPERS AND RECEPTIONS 
With a group of ODD SALADS 
and some CEYLON SALADS 



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By MRS S T RORER 

Director of Philadelphia Cooking School 
and Author of Mrs Rorer's Cook Book 
Canning and Preserving and various other 
works on Cookery • « « « 






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Published at Philadelphia by 
ARNOLD AND COMPANY 



Printed at the Sign of the Ivy 
Leaf in Philadelphia by George 
H Buchanan and Company 



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ETTUCE and cress have, from 
the earliest times, occupied a 
m.ost prominent place among 
the dinner salads. We are 
told that the Hebrews ate 
them without dressing, sim- 
ply sprinkling over them a little salt. The 
Greeks, however, used honey and oil, 
while the Romans served lettuce with 
hard-boiled eggs, oil and spice, making a 
salad much more to the liking of the pres- 
ent generation. These salads, however* 
were served as the first course. They 
were considered a great luxury, and 
probably appetizers, as in those days foods 
were heavy and were served in enormous 
quantities. 

A salad made from a succulent green 
vegetable and French dressing should be 
seen on the dinner-table in every well- 
regulated house three hundred and sixty- 



five times a year. These green vegetables 
contain the salts necessary to the well- 
being of our blood ; the oil is an easily- 
digested form of fatty matter ; the lemon 
juice gives us sufficient acid; therefore, 
simple salads are exceedingly whole- 
some. ' We do not refer here to the 
highly-seasoned mixtures of meats and 
vegetables with a heavy mayonnaise 
dressing. These are rather objection- 
able. However, if one omits the mustard, 
seasoning the materials lightly and sen- 
sibly, and serves such salads for a lunch 
or for an evening collation, they are 
much more wholesome than the average 
fried dish, upon which many depend for 
their fatty food. 

During the summer, the dinner salad 
may be composed of any well-cooked 
green vegetable, served with a French 
dressing ; string beans, cauliflower, a 
mixture of peas, turnips, carrots and new 
beets, boiled radishes, cucumbers, toma- 
toes, uncooked cabbage and daintily 
cooked spinach. In the winter, serve 
celery, lettuce, endive, chickory, escarole 
or chervil, which, by the way, is very 
scarce in the Eastern markets. 

The heavy meat salads, those com- 



posed of chicken, beef, mutton, veal, fish 
or shell-fish, mixed with vegetables, are 
usually served with a mayonnaise dress- 
ing. Where one wants a sour salad it is 
always better to marinate the meat by 
sprinkling with lemon juice or tarragon 
vinegar an hour before mixing it with 
the dressing. If too much vinegar be 
added to the dressing it robs it of its 
consistency and best flavor. 

The different parts of a salad should 
not be mixed together or with the dress- 
ing until serving time. 




SALAD SAUCES AND 
DRESSINGS 



SALAD SAUCES AND 
DRESSINGS 

French Dressing 

This dressing, if for a dinner salad, 
should be made at the table, and is most 
quickly and easily done by shaking in a 
bottle. It may, however, and usually is, 
made in a dish or bowl. Put in first, a 
half teaspoonful of salt and a dash of 
white pepper ; rub the salad fork with 
garlic ; add four tablespoonfuls of olive 
oil, and stir with the fork ; add one table- 
spoonful of vinegar or lemon juice, mix 
well and pour it over the salad. 



Italian Dressing 

Put into a bowl a half teaspoonful of 
salt, a quarter teaspoonful of white pepper 
and a teaspoonful of tomato paste. If 
you cannot get the paste use a tea- 
spoonful of tomato catsup. The paste, 
however, is very much better. Add 



12 SALAD SAUCES 

gradually four tablespoonfuls of olive oil, 
mixing all the while. Cut into small 
pieces one clove of garlic ; with the back 
of a spoon rub the garlic and the paste 
well into the oil ; add one tablespoonful 
of tarragon vinegar, beat thoroughly, 
strain, and it is ready to use. 

If made at the table drain it from the 
bowl, holding back the garlic with the 
fork. 



Mayonnaise Dressing 

Put the yolks of two eggs into a clean, 
cold, soup dish. Stir lightly with a 
wooden fork, adding a quarter teaspoonful 
of salt, which should slightly thicken the 
yolks. Now begin to add, drop by 
drop, a half pint of cold salad oil, stirring 
rapidly until glossy and thick ; add a tea- 
spoonful of tarragon vinegar and one of 
lemon juice, or all tarragon vinegar or all 
lemon juice may be added. This dress- 
ing may be used at once, or it may be 
covered and kept for several days. 

Where a large quantity of dressing is 
wanted, put three yolks in an ordinary 
good-sized earthen bowl. Stand this 
bowl in a pan of ice water or cracked ice. 



AND DRESSINGS 13 

Have a quart of oil on the left ; measure 
four tablespoonfuls of plain or tarragon 
vinegar, put it in a little cup at the 
right. Now begin to add the oil just 
as for a smaller quantity, drop by drop, 
stirring while adding. After adding the 
first gill, you may add a tablespoonful at 
a time, and with it a half teaspoonful of 
the vinegar, and so continue adding oil 
and vinegar until you have the desired 
quantity of dressing, allowing a table- 
spoonful of vinegar to every half pint of 
oil used, seasoning with red pepper. 
Depend upon the salad materials rather 
than the dressing for the seasoning. 



Mayonnaise Dressing with Whipped 
Cream 

Where the flavor of oil is not liked, 
or where a large quantity of dressing is 
needed at little expense, after the mayon- 
naise has been made according to the 
above directions, stir in one pint of cream, 
whipped to a stiff froth, to each quart of 
oil. Make the dressing complete. Then 
at serving time have ready the whipped 
cream. Mix and use at once. 



14 SALAD SAUCES 

Green Mayonnaise 

Make a mayonnaise dressing according 
to the first rule. Chop very fine sufficient 
parsley to make one tablespoonful. Put 
it in a bowl and rub with the back of a 
spoon until it is reduced almost to a 
paste ; add during the rubbing four or 
five drops of alcohol. Stir this into the 
mayonnaise and it is ready to use. 

Sauce Tartar 

Make a green mayonnaise, and to 
each gill add one gherkin, a tablespoonful 
of capers, and four olives chopped fine 
and a half teaspoonful of onion juice. 
Use tarragon vinegar in making the may- 
onnaise. 

Mayonnaise with Aspic 

When mayonnaise dressing is used 
for garnishing, it is, as a rule, pressed 
through a forcing bag containing a star 
tube. Mayonnaise alone is not sufficiently 
stiff to remain firm. That it may be 
built into any form desired, to add to 
its beauty, rather than to its taste, a 
small quantity of aspic jelly is fre- 
quently mixed with it. Where recipes 
call for special decorations, have ready 



AND DRESSINGS 15 

the mayonnaise without whipped cream. 
To each gill, or half cup, of mayonnaise, 
add four tablespoonfuls of cold aspic. 
It must be very cold, but not congealed. 
After mixing stand it aside until the 
whole congeals. Then, if desired, a 
small quantity of w^hipped cream may 
be stirred in. Use quickly when put 
into the bag, or the heat from the hand 
will make it liquid again. 

Cooked Salad Dressing 

Put the yolks of four eggs, four 
tablespoonfuls of olive oil and four table- 
spoonfuls of water or stock into a bowl ; 
stand in a pan of boiling water and stir 
constantly until the dressing is smooth 
and thick ; take from the fire and add a 
half teaspoonful of salt. Put a slice of 
onion, a bay leaf, a quarter teaspoonful 
of celery seed and four tablespoonfuls of 
tarragon vinegar into a saucepan ; stand 
this over the fire and evaporate the 
vinegar one half; then add the mixture, 
a few drops at a time, to the dressing ; 
strain, cool and it is ready to use. 

This dressing is especially nice with 
cold boiled fish or with canned salmon, 
served with or without lettuce leaves. 



l6 SALAD SAUCES 

Sidney Smith's Salad Dressing 

Press one fresh boiled or baked 
potato through a sieve ; then rub it with 
a Hmber knife until perfectly smooth ; 
add to it the yolk of one Ggg^ rub 
thoroughly and then add another yolk. 
Add a half teaspoonful of salt and a dash 
of cayenne. Now add gradually four 
tablespoonfuls of olive oil ; then two 
teaspoonfuls of vinegar or the same 
quantity of lemon juice, and it is ready 
to use. 

This dressing is greatly improved if 
it has just a suspicion of onion juice, not 
more than five or six drops, rubbed on 
the plate before putting on the potato. 
It may be used in the place of mayon- 
naise, and is nice with celery, tomatoes 
or lettuce. 

A Custard Dressing 

Put a gill of cream over the fire in a 
double boiler. Moisten one tablespoon- 
ful of corn starch with a little cold milk, 
add it to the hot cream, stir, and cook 
until smooth. Add hastily the beaten 
yolks of two eggs. Take from the fire, 
and when cool add a teaspoonful of 



AND DRESSINGS 17 

tarragon vinegar, a half teaspoonful of 
salt and a dash of cayenne. 

Milk may be used in the place of 
cream, and a tablespoonful of butter 
added when the mixture is taken from 
the fire. 

German Salad Dressing 

This dressing is used in certain parts 
of Germany for a salad composed of 
apples, potatoes and cold roasted beef. 

Put a half pint of bouillon, or good 
stock, into a saucepan, add a sHce of onion, 
two bay leaves, and a little chopped celery 
tops ; stand over the fire until it reaches 
boiling point, and then stir into it a table- 
spoonful of arrowroot moistened in a 
little cold bouillon. Cook for a moment, 
strain through a fine sieve, and add to it 
the yolks of four eggs, two tablespoon- 
fuls of tarragon vinegar and four table- 
spoonfuls of olive oil. Whisk with an 
egg-beater until light, then add a half 
teaspoonful of salt, a teaspoonful of Ger- 
man mustard, and a dash of cayenne ; 
stand aside until perfectly cold. Cut 
three boiled potatoes into thin slices, add 
to them one tart apple sliced, a half pint 
of cold roasted beef cut into dice, and 



i8 SALAD SAUCES 

one small onion cut into very thin slices. 
If at hand, cut sufficient celery to make 
a half pint. Mix together and season 
with a half teaspoonful of salt, a table- 
spoonful of lemon juice and a saltspoon- 
ful of white pepper. Mix with the 
dressing, serve on lettuce leaves and 
cover with finely-chopped parsley. 

This dressing may be used for other 
mixtures of meat and vegetables. 



Cream Dressing 

Put the hard-boiled yolks of two 
eggs in a plate. With a limber knife, 
rub them smooth ; add gradually six 
tablespoonfuls of clarified butter or very 
thick cream ; when smooth add a table- 
spoonful of vinegar, a half teaspoonful 
of salt, and a dash of pepper. 

While this is a very homely dressing, 
not nearly so tasty or wholesome as a 
mayonnaise, it may be used in an emerg- 
ency. Is fair on dandelions or wilted 
sour dock, or shredded cabbage. 



NEW SALADS 



A GROUP OF DINNER 
SALADS 

Asparagus Salad 

Trim neatly one bunch of asparagus ; 
tie the stalks together and stand them in 
a deep kettle of boiling water. Add a 
teaspoonful of salt to each quart of 
water, cover the kettle and cook slowly 
for forty-five minutes. By placing the 
asparagus so that the butts only will be 
in the water the stalks will be more 
evenly cooked. They will fall when soft, 
and the remaining time will be quite suffi- 
cient for the cooking of the tops. Lift 
the asparagus from the water, drain and 
stand aside to cool. At serving time 
pour over French dressing. 

String Beans 

Select young, tender beans ; cut 
the strings from both sides. Then 
cut each bean into three pieces length- 
wise, throwing them into cold water 
as soon as cut. When ready to 



22 A GROUP OF DINNER SALADS 

cook, cover with boiling salted water. 
Boil for twenty minutes, and drain ; 
throw them into cold water for ten min- 
utes. Then put them into boiling 
unsalted water and cook fifteen minutes 
longer. This is the proper method of 
cooking beans when served as a vegeta- 
ble. A larger quantity may be cooked 
than is needed for the dinner, so that a 
portion may be reserved for salad the next 
day. Drain the beans after they have 
finished cooking ; arrange them evenly 
crosswise on the platter ; sprinkle two 
tablespoonfuls of vinegar over them and 
stand away until cold. When ready to 
serve cover with French dressing. 

Plain Cucumbers 

Pare fresh, crisp cucumbers ; cut into 
thin slices ; soak in very cold clear water 
one hour; drain, sprinkle plentifully with 
French dressing and serve at once. 

Lima Bean Salad 

Select young lima beans containing 
a small amount of starch, and cook care- 
fully in boiling salted water for twenty 
minutes. Drain, throw them on a nap- 



A GROUP OF DINNER SALADS 23 

kin, and turn from side to side until dry 
and cool. Line a salad bowl with lettuce 
leaves, put the beans in the centre and 
stand them in the refrigerator until cold. 
When ready to serve cover with French 
dressing, and sprinkle over them a table- 
spoonful of finely-chopped mint. 

Beet Salad 

Cut boiled beets into thin slices, and 
arrange in a salad bowl that has been 
lined with lettuce leaves ; cover with 
French dressing and serve. 

This salad may be served with may- 
onnaise dressing, cutting the beets into 
dice. Sidney Smith's dressing is also 
especially nice here. 

Cabbage Salad 

Cut a hard head o^ cabbage into 
halves, and then, with a sharp knife, 
shred very fine the quantity desired. 
Throw into ice water as fast as shredded, 
and allow it to stand about two hours ; 
then drain until dry. Turn it into the 
salad bowl, cover with French dressing 
and serve. 

This is a very nice winter salad. 



24 A GROUP OF DINNER SALADS ■ 

Cauliflower 5alad 

Wash one head of cauliflower and 
soak in cold water for thirty minutes. 
Drain, throw into a kettle of boiling salted 
water and simmer gently for thirty min- 
utes. The cauliflower must not lose its 
color ; boil slowly to keep perfectly 
white. When done, take it from the 
water and break it apart in flowerets ; 
place these on a dish, and stand aside 
until very cold. When ready to serve 
arrange on a platter, sprinkle over a little 
chopped parsley, cover with French 
dressing and serve. 

Philadelphia Cooking School Salad 

Pare and chop fine one fresh cucum- 
ber, and throw it into cold water. Shred 
sufficient cabbage to make one pint and 
throw it also into cold water. Peel one 
good-sized tomato, cut it into halves, 
press out the seeds, and then chop the 
flesh rather fine. Remove the seeds from 
one sweet pepper, and chop it also ; mix 
it with the tomato. Now drain the 
cucumbers and dry them. Drain and 
shake the cabbage. Put into the salad 
bowl a layer of cabbage, then a layer of 



A GROUP OF DINNER SALADS 25 

cucumber, then tomato and pepper, then 
a few drops of onion juice, another layer 
of cabbage, and so continue until you 
have used all the materials. Cover with 
French dressing, to which has been 
added a teaspoonful of onion juice, and 
serve at once. 

Celery Salad 

Wash and cut the white celery into 
slices. Dry it on a towel, turning from 
side to side until dry. Dish it in a salad 
bowl, and at serving time, cover with 
French dressing. 

It is greatly improved by having ten 
drops of Worcestershire sauce added to 
the dressing. 

Chicory Salad 

This may be washed, made crisp in 
cold water, dried and served with French 
dressing. 

Escarole and endive are used in the 
same way. Coming in the winter, they 
take the place of lettuce and make the 
nicest of dinner salads. 

Italian salad dressing is especially 
nice with all these green salads. 



26 A GROUP OF DINNER SALADS 

Celery and Tomato Salad 

Peel six solid tomatoes ; cut off the 
stem ends and remove the seeds. Chop 
sufficient celery to make a half pint. 
Put the celeiy in the tomatoes, and 
arrange them on little nests of lettuce 
leaves. Pour over each two tablespoon- 
fuls of French dressing and serve. 

Cress Salad 

Wash, shake until dry, and serve with 
French dressing. 

Carrot Salad 

Cut large, perfect carrots into shces. 
Then, with a vegetable cutter, cut into 
fancy shapes. Throw them into unsalted 
water and simmer gently for one hour ; 
drain, and when cold, dish on lettuce 
leaves ; pour over them French dressing 
and serve. 

Nut Salad 

This salad is exceedingly nice to 
serve with roasted wild or tame duck, or 
with a game course. 

Shell a half pint of English walnuts, 
keeping the kernels in perfect halves, if 
possible. Cover with boiling water, boil 



A GROUP OF DINNER SALADS 27 

for five minutes and then blanch, remov- 
ing the skin carefully from all the little 
crevices. Put the walnuts into a sauce- 
pan ; cover with a pint of stock ; add a 
bay leaf, two tablespoonfuls of chopped 
onion, a tablespoonful of chopped carrot 
and a sprig of parsley. Simmer gently 
for twenty minutes and then drain ; stand 
away until cold. Chop fine one truffle 
and twelve mushrooms. When ready to 
serve, line the salad bowl with lettuce or 
chickory, cut an orange into halves and 
scoop out the pulp. Put this pulp over 
the lettuce leaves, then a sprinkling of 
truffles and mushrooms, then the walnut 
kernels, and then the remaining mush- 
rooms and truffles. Send to the table 
with French dressing ; mix and serve. 



Orange Salad 

This salad should be served with the 
game course. 

Line the salad bowl with crisp lettuce 
leaves, and put over them the pulp from 
three good-sized oranges. Rub the bowl 
in which the French dressing is mixed 
with a clove of garlic. Pour the dress- 
ing over the salad and serve at once. 



28 A GROUP OF DINNER SALADS 

Grape Fruit Salad 

This is made the same as " Orange 
Salad," using one grape fruit to each four 
persons. 

riacedoine Salad 

A jar of macedoine, already cooked, 
may be purchased for this salad ; or tur- 
nips, carrots, sweet and white potatoes 
may be cooked separately, mixed 
together and then mixed with a few 
string beans or peas. Serve on lettuce 
leaves and cover with French dressing. 

Macedoine in Turnip Cups 

This is one of the most sightly of all 
the dinner salads. Purchase a jar of 
macedoine, turn out the contents, drain 
and stand in the refrigerator until cold. 
Select six small, sound turnips. Pare 
them and cut off the root end so that 
they will stand evenly ; then cut a slice 
from the stem end, and with a potato 
scoop, scoop out the inside, leaving the 
turnip in the form of a cup, with a wall 
about a half inch thick. Throw these 
cups into unsalted boiling water. Pull 
the saucepan to the back of the stove 



A GROUP QF DINNER SALADS 29 

where they cannot boil, but will remain 
at boiling point for thirty minutes until 
tender ; then drain them and stand away 
to cool. At serving time arrange each 
cup on a little nest of lettuce leaves. 
Fill it with the macedoine, cover with 
French dressing and send to the table. 

The chokes from the French arti- 
chokes may be used in place of turnips. 



Russian Salad (Simple) 

Line a salad bowl with crisp lettuce 
leaves. Put over them one or two 
tomatoes which have been peeled and 
chopped rather fine. Cover with French 
dressing and serve. 

Spinach Salad 

This is exceedingly nice to serve with 
a salmi of rabbit or with roasted duck. 
Wash two quarts of spinach and remove 
the leaves from the stems. Throv/ these 
leaves into a large kettle, stand over the 
fire, shake and toss them for ten minutes 
until they are thoroughly wilted, then 
drain dry and chop fine. Pack into small 
dariole molds or Qgg cups, and stand in 



30 A GROUP OF DINNER SALADS 

the refrigerator. Cut three or four white 
turnips into slices, and, with a round cake 
cutter, stamp them out into rounds about 
two inches in diameter. Stamp some 
slices of cold boiled tongue at least a half 
inch larger. When ready to serve make 
little nests of the lettuce leaves on a plat- 
ter. In the centre of each put the round 
of tongue, on top of this the turnip and 
turn the Httle cups of spinach in the cen- 
tre. Make a mayonnaise dressing un- 
usually stiff by adding aspic, as directed 
in *' Mayonnaise with Aspic." Place this 
in a pastry bag containing a star tube ; 
press around the base of the molds 
and put just a little on top as a cap. 
Serve at once. 



LUNCHEON, SUPPER 
AND RECEPTION SALADS 



Salads with Mayonnaise Dressing 

These salads should be served either 
for lunch or supper, or for a cold colla- 
tion. There are times when a salad with 
mayonnaise dressing may be served for 
dinner. The salad portion under such 
circumstances should be very light, 
either tomato, celery or lettuce. Do not 
combine them with fish, fowl or meat. 



Chicken Salad 

The chicken should be especially 
boiled for salad and carefully seasoned 
while boiling. Put it into a kettle of boil- 
ing water, add a chopped onion, a table- 
spoonful of chopped carrot, two bay 
leaves, a teaspoonful of whole pepper 
corns, and a half teaspoonful of celery 
seed. Allow the chicken to boil rapidly 
for five mjnutes, then put it on the back 



32 LUNCHEON, SUPPER AND 

part of the stove, where the water will be 
kept at 1 80° until the chicken is tender. 
This will make the dark meat as white 
as the white. Remove the chicken, and 
when cold, take the flesh in large pieces, 
from the bones, rejecting all fat and skin. 
Cut the meat into dice, measure it ; and 
then cut into the same sized pieces suffi- 
cient celery to make two-thirds the quan- 
tity. If the salad is not to be served 
immediately, keep the chicken and celery 
apart until serving time. Sprinkle a 
tablespoonful of lemon juice over the 
chicken before standing away. Make a 
good stiff mayonnaise dressing ; add 
cream or use plain, as preferred. At 
serving time garnish the salad bowl with 
lettuce leaves ; mix the chicken and celery 
together. To each quart add a teaspoon- 
ful of salt, a half teaspoonful of pepper, 
and sufficient mayonnaise dressing to 
cover every piece. Mix thoroughly and 
turn into the salad bowl on the lettuce 
leaves ; put over a little extra dressing, 
garnish the centre with the heart of the 
lettuce head and sprinkle over a table- 
spoonful of capers which have been 
drained dry. Garnish with olives and 
celery tips. 



RECEPTION SALADS 33 

Chicken and Almond Salad 

This is made the same as the 
Chicken Salad, boiling the chicken as 
directed in " Chicken Salad." cutting the 
celery, and mixing with each pint of 
chicken blocks a quarter pound of 
almonds that have been blanched and 
cut into quarters. 



Mrs. Rorer*s Chicken Salad 

Boil the chicken as directed in 
" Chicken Salad." Parboil a pair of 
sweetbreads. Cut into good-sized pieces 
sufficient celery to make the same quan- 
tity as of chicken. Blanch a half pound 
of English walnuts and cook for twenty 
minutes in stock. Blanch a half pound 
of almonds and chop them rather fine. 
At serving time line a platter with crisp 
lettuce leaves. Mix the chicken, celery, 
sweetbreads, almonds and walnuts, to 
each quart allowing a teaspoonful of salt, 
a teaspoonful of Worcestershire sauce, a 
quarter teaspoonful of paprica. Mix 
thoroughly, rubbing first the fork with a 
clove of garlic. In the centre of the 
salad bowl under the lettuce leaves put 
three slices of onion. These are simply 



34 LUNCHEON, SUPPER AND 

to be used as flavoring and not to be 
served with the salad. Now mix with 
the salad sufficient mayonnaise dressing 
to cover each piece, and heap it on top of 
the lettuce leaves. Put a little more 
dressing over the top, and sprinkle over 
one truffle chopped fine. Have blanched 
and chopped two ounces of pistachio 
nuts ; sprinkle these over with the truffles 
and serve at once. 

This may also be served in little paper 
cases, the tops garnished with mayon- 
naise and aspic — the pistachio nuts 
sprinkled over, and capped with truffles. 



Cream of Chicken Salad 

Take the white meat from one boiled 
chicken, chop it very fine, then rub to a 
powder. As the meat is put through 
the chopping machine, chop also twelve 
blanched and dried almonds. Add to 
this a teaspoonful of salt, a half tea- 
spoonful of paprica, a teaspoonful of 
onion juice and four tablespoonfuls of 
thick mayonnaise dressing. Mix, add 
two tablespoonfuls of lemon juice and a 
gill of aspic. Mix again and stand aside 



RECEPTION SALADS 35 

until the mixture begins to congeal. Then 
stir in hastily a gill of cream that has 
been whipped to a stiff froth. Turn this 
into a border mold and str.nd away for 
at least two hours to harden. When 
ready to serve cover a flat dish with crisp 
lettuce leaves, dip the mold quickly into 
boiling water, turn the cream salad out 
on the lettuce leaves. Cut sufficient 
celery to make a pint, mix it with plain 
mayonnaise dressing and then heap in the 
centre of the mold. Put a half pint of 
mayonnaise dressing into a pastry bag 
and with a star tube garnish the top of 
the cream jelly and serve at once. 

This may be made into individual 
molds, or it may be served in paper cases, 
forcing the mayonnaise over the top 
through a star tube. 



Cream of Tongue Salad 

Chop a half pound of cold, cooked, 
salt beef's tongue. Add to it a gill of 
aspic jelly, a tablespoonful of lemon juice 
and a saltspoonful of white pepper. Mix, 
add six mushrooms chopped fine, and, if 
desired, one truffle. When this beg^ins 
to stiffen stir in a half pint of good cream 



36 LUNCHEON, SUPPER AND 

which has been whipped to a stiff froth, 
and turn the mixture into a square pan 
to harden. Make it smooth and not over 
one inch in thickness. When cold cut 
into diamond-shaped pieces and arrange 
around a mound of mayonnaise of celery ; 
or, cut into rounds and place on rounds 
of plain aspic which have been cooled in 
a flat pan. Stand in nests of lettuce 
leaves, and garnish with mayonnaise 
pressed through a star tube. 



Sweetbread Salad 

Select a nice pair of calf's sweet- 
breads, wash them in cold water, throw 
them into boiling water, and add a tea- 
spoonful of salt, a slice of onion, a sprig 
of celery and a bay leaf. Cover the 
saucepan and simmer gently for half an 
hour. Lift the sweetbreads, throw them 
at once into cold water. When cold 
pick them apart, rejecting all the mem- 
brane, and stand them away until wanted. 
When ready to serve rub a clove of garlic 
into a two-inch square crust of bread, 
and put it on the bottom of the salad 
bowl ; arrange over it the lettuce leaves. 
Mix the sweetbreads with mayonnaise 



RECEPTION SALADS 37 

dressing, heap them on top of the lettuce 
leaves and serve at once. 

If this salad is served on a round 
or flat dish it may be garnished with 
pitted olives and truffles, or it may be 
garnished with pitted olives stuffed with 
mushrooms. A very pretty garnish is 
a row of chopped mushrooms, then a 
little row of finely-chopped parsley and 
chopped truffles sprinked over the centre. 



Sweetbread and Almond 5alad 

Parboil the sweetbreads as directed 
in '' Sweetbread Salad." Take them 
apart and stand them aside to cool. 
Blanch twenty-four almonds and put 
them in the oven until they are thor- 
oughly dry, then chop rather fine. 
When ready to serve the salad cover a 
dish with crisp lettuce leaves, mix the 
almonds with the sweetbreads, add a half 
teaspoonful of salt, a dash of paprica, 
sprinkle over a tablespoonful of Worces- 
tershire sauce, and mix thoroughly. 
Now mix with them a good stiff mayon- 
naise dressing, arrange on the lettuce 
leaves and serve at once. 



38 LUNCHEON, SUPPER AND 

Lobster 5alad 

Cut the meat from one cold boiled 
lobster into squares of one inch. Season 
with salt, pepper and lemon juice, mix 
with mayonnaise dressing and serve on 
lettuce leaves. It may be served on a 
round dish or in a salad bowl, or may be 
garnished with the shell of the lobster 
and lettuce leaves, the lobster rather 
hidden by the green. 



Shrimp Salad 

This is made by mixing canned or 
cooked shrimps with mayonnaise dress- 
ing, having first seasoned them with 
lemon juice, salt and pepper. 



Crab Salad 

Boil twelve good-sized hard crabs ; 
pick out the meat and clean carefully 
seven of the nicest shells. At serving 
time garnish individual plates with lettuce 
leaves, arranging shells on the leaves. 
Season the meat with a teaspoonful of 
salt, a quarter teaspoonful of paprica and 
a tablespoonful of lemon j nice. Mix with 



RECEPTION SALADS 39 

it a half cup of mayonnaise dressing, and 
heap into the crab shells, putting over 
each another teaspoonful of mayonnaise 
dressing, and dusting thickly with a mix- 
ture of chopped olives, parsley and 
capers ; send at once to the table. 



Salmon Salad 

This may be made from fresh or 
canned salmon. If you use fresh salmon 
boil it and pick it apart, rejecting the 
skin and bones. Arrange the bits on 
lettuce leaves, putting on a covering of 
mayonnaise dressing and serve. 

Canned salmon must be turned from 
the can, picked apart, the oil, skin and 
bones rejected. Arrange the pieces on 
lettuce leaves with mayonnaise dressing 
and serve. All fish salads are better if 
the fish is marinated with a little lemon 
juice an hour before serving time. 

Shad Roe Salad 

Wash a shad roe, throw it into boil- 
ing water, add a teaspoonful of salt, and 
stand the saucepan where it cannot pos- 
sibly boil for at least twenty minutes. 



40 LUNCHEON, SUPPER AND 

Lift the roe without breaking, sprinkle 
over it about two tablespoonfuls of tarra- 
gon vinegar and one of Worcestershire 
sauce, and put aside to cool. When 
ready to serve rub a crust of bread with 
garlic and put it in the centre of the 
dish ; put over it the lettuce leaves, 
arrange in the centre the shad roe cut 
into slices of half an inch, and cover with 
mayonnaise into which some whipped 
cream has been stirred. 



Scallop Salad 

Wash one pint of scallops in cold 
water. Cover them with boiling water 
and boil for five minutes. Drain and 
sprinkle over a tablespoonful of lemon 
juice, the same of Worcestershire sauce, 
a half tablespoonful of paprica and stand 
them aside. When ready to serve add 
a teaspoonful of salt and mix with them a 
half cup of mayonnaise dressing. Dish 
on lettuce leaves and serve immediately. 

This salad may be made into a hand- 
some dish by garnishing with pickled 
oyster crabs. As oyster crabs are too 
expensive for a salad alone they may be 
used as a garnish for fish salads. 



RECEPTION SALADS 41 

Oyster Salad 

Select small, plump oysters. Boil 
them in their own liquor until the gills 
are curled, then drain dry. This liquor 
may be used for soup. Sprinkle over the 
oysters two tablespoonfuls of white wine 
vinegar, dust over them a half teaspoon- 
ful of paprica and stand away on the 
ice. When ready to serve have a small 
jar of pickled oyster crabs and sufficient 
white celery cut to measure one pint to 
each twenty-five oysters. Have made a 
half pint of good mayonnaise dressing. 
Line a flat dish with lettuce, under which 
you have put a clove of garlic. Arrange 
the oysters in the centre of the dish. 
Mix with the celery a little of the mayon- 
naise dressing and put it around the 
oysters. Cover the oysters thickly with 
mayonnaise dressing and then cover with 
the drained oyster crabs. Sprinkle over 
the celery a little finely chopped chervil 
or parsley and send immediately to the 
table. 

A plain oyster salad may be made 
by mixing the pickled oysters with 
mayonnaise dressing. They must be 
served immediately after the mixing. 



42 LUNCHEON, SUPPER AhD 

Salads — Fruit 

Cut a juicy, sour orange into thick 
slices. Cut it again into quarters, 
arrange it on lettuce leaves, cover with 
mayonnaise dressing and then with 
whipped cream. 

All fruit salads may be made in the 
same way. White grapes are nice. 

Duck in Mayonnaise 

Steam a nice tame duck until tender. 
When cold remove the skin. Cut the 
meat into pieces about a half inch square 
and mix with it half the quantity of 
celery. Season with a teaspoonful of 
salt, a half teaspoonful of paprica, and 
mix with it a half pint of thick mayon- 
naise. Turn into a salad bowl and gar- 
nish with olives and celery tops. Serve 
at once. 

Aspic 

Cover a half box of gelatin with a half 
cup of cold water and soak twenty min- 
utes. Put into a saucepan a tablespoon- 
ful of chopped carrot, the same of onion, 
a quarter teaspoonful of celery seed, two 
bay leaves, a chipping of lemon rind, a 



RECEPTION SALADS 43 

half teaspoonful of whole pepper corns, 
and cover with one pint of cold water. 
Bring to boiling point and boil five min- 
utes. Then add a half teaspoonful of beef 
extract and the gelatin. Mix and strain. 
Beat the whites of two eggs lightly, stir 
them in the aspic, add the juice of one 
lemon and bring to a good boil. Allow 
it to stand a moment, and strain through 
two thicknesses of cheese cloth which has 
been wrung from cold water. Add a tea- 
spoonful of salt, and it is ready to cool. 



Chicken in Aspic 

Remove the white meat from one 
boiled chicken and cut it into blocks. 
Line a mold with clear aspic. Have 
the lining about a quarter inch in 
thickness. The bottom of the mold may 
be garnished with truffles, mushrooms or 
bits of green pepper. As soon as the 
jelly is hard and set fill in the mold with 
the blocks of chicken that have been 
nicely seasoned. Pour over sufficient 
aspic to fill the spaces and stand away 
for at least two hours. When ready to 
serve garnish a round dish with lettuce 
leaves and turn the aspic into the centre. 



44 LUNCHEON, SUPPER AND 

Cut little red radishes into tulips, arrange 
them around the base of the mold 
and send it to the table with a good- 
sized boat of either plain mayonnaise or 
sauce tartar. 

Waldorf Salad 

Pare, core, quarter and slice three 
solid, tart apples. Cut sufficient celery 
to make an equal quantity. Sprinkle 
over a half teaspoonful of paprica, a tea- 
spoonful of salt and a tablespoonful of 
lemon juice. Mix, add a cup of mayon- 
naise and serve at once, plain or on 
lettuce leaves. 



Tongue in Aspic 

Chop a half pound of cold boiled 
tongue rather fine ; add a half teaspoon- 
ful of paprica, a tablespoonful of lemon 
juice, one truffle chopped fine, a tea- 
spoonful of mushroom catsup and four 
tablespoonfuls of aspic. Allow this to 
stand until it begins to stiffen, then form 
it into a ball. Put a very little aspic in 
the bottom of a plain round or bomb 
mold, or a small bowl may be used. 
Then garnish the bottom with truffles, 



RECEPTION SALADS 45 

or bits of green pepper, or both. Pour 
over a little more aspic to hold the gar- 
nishing. Put the ball of tongue right in 
the centre of the mold, pour over sufficient 
cold aspic to fill the mold, giving the ball 
shape of the mold, the space around 
should not be over half an inch, and filled 
with aspic. Stand away over night. When 
ready to serve turn out on a bed of cress. 
Cut small red radishes into slices with- 
out paring. If convenient, cut a small 
cucumber into slices without paring. 
Arrange these, over-lapping each other 
alternately, around the base of the mold. 
Send it to the table with a dish of sauce 
tartar. 

Shred-like strips of lettuce, arranged 
inside the mold make an exceedingly 
pretty garnish. These strips are arranged 
with a little melted aspic. The aspic 
must be used cold but not congealed. 
Ham may be substituted for tongue, or 
chicken, or even beef may be used. 

Sardines in Aspic 

Openoneboxofsardines and skin them. 
Make a pint of aspic and pour a layer 
about a quarter inch thick in the bottom 



46 LUNCHEON, SUPPER AND 

of a border mold. Stand aside to harden. 
When hard arrange on it, daintily, a layer 
of sardines, sprinkle over a little finely-cut 
cress with more jelly, which must be cold 
but not congealed When hard, put in 
another layer of sardines, and fill the 
mold with jelly. Stand aside to harden. 
Serve with mayonnaise of celery in the 
centre. Garnish with lettuce and serve. 



White Aspic 

Cover a quarter box of gelatin with 
a quarter cup of cold water ; soak a half 
hour. Put in a saucepan one tablespoon- 
ful of washed butter and one of flour; 
mix and add a half pint of milk. Stir 
until boiling, and add a half teaspoonful 
of salt, a dash of white pepper, a tea- 
spoonful of onion juice and the gelatin. 
Stir and strain. This is used as a gar- 
nish for meat salads. 



Tomato Jelly 

This is an exceedingly pretty and 
palatable winter salad, either for lunch, 
dinner or for a collation. 

Cover a half box of gelatin with a 



RECEPTION SALADS 47 

half cup of cold water ; soak a half 
hour. Put in a saucepan a pint of 
strained tomatoes, add a stick of celery, 
two bay leaves, one slice of onion. Bring 
to boiling point, add the gelatin and 
strain through a sieve ; add a teaspoon- 
ful of salt, a tablespoonful of lemon juice, 
the same of tarragon vinegar and a half 
teaspoonful of paprica. Turn in small 
tomato or round molds and stand aside 
to harden. Serve on lettuce leaves with 
mayonnaise dressing. 

riutton in White Aspic 

Bone a rack of mutton and trim off 
the fat. Tie in shape and put in a kettle 
of boiling v/ater ; add a bit of celery and 
four bay leaves. Boil rapidly for five 
minutes, then simmer gently for one 
hour. Take out and cool, and when 
cold cut into slices ; cut the lean meat 
into rounds and season with salt and 
white pepper. Have ready some white 
aspic, cool but not stiff; dip in each 
round of meat and lay aside to harden. 
At serving time heap in the centre of a 
round chop dish a mound of mayonnaise 
of fringed or plain celery. Arrange the 



48 RECEPTION SALADS 

rounds of mutton around the base, and 
serve. The Hght tops of the celery may 
be used as a garnish. 

Pieces of chicken or filets of birds 
may be served the same. Both chicken 
and birds should be roasted. 



Fringed Celery 

Cut v^hite, thick celery into two-inch 
lengths. Make parallel cuts on each 
end, then cut at right angles. Throw 
these into ice-water for one hour to curl. 
Drain and shake dry before using. 



A GROUP OF ODD SALADS 

A Sunday Night Salad 

This is an exceedingly nice supper 
dish for Sunday night. The whole pre- 
paration may be done on Saturday, the 
dish simply garnished at serving time. 

Procure a slice of halibut at least an 
inch and a half in thickness. Put a piece 
of cheese cloth into the bottom of the 
baking pan, lay the slice of halibut on 
top, sprinkle over a little chopped parsley, 
a chopped onion, a broken bay leaf, a half 
teaspoonful of celery seed, a teaspoon- 
ful of salt and a tablespoonful of lemon 
juice. Allow it to stand in a cool place 
for thirty minutes. Then place on the 
stove, cover with boiling water and allow 
it to simmer for twenty minutes. Lift 
the cheese cloth, carefully draining the 
fish. When the fish is dry turn it on the 
serving dish. Remove the outside skin 
and stand it in the refrigerator until 
wanted. At serving time garnish the 
dish with either cress or lettuce and send 
it to the table. Pass with it a boat of 
sauce tartar or cooked mayonnaise sauce. 



50 A CROUP OF ODD SALADS 

Fish Creams 

Rub fine bits of cold boiled fish with 
the back of a spoon. To each half pint 
of this mixture allow t^vo tablespoonfuls of 
thick cream, a tablespoonful or an eighth 
of a box of gelatin, a tablespoonful of 
lemon juice, a teaspoonful of salt, twent}'- 
four chopped almonds and a quarter tea- 
spoonful of pepper. Cover the gelatin with 
two tablespoonfuls of cold water; allow 
it to soak. Then stand it over the tea- 
kett4e until thoroughly melted. Add all 
the seasonings and the cream to the fish 
and stir in the gelatin. Allow this mix- 
ture to stand until partly congealed, then 
moisten the hands with cold water, and 
roll a tablespoonful of the mixture into 
a ball. Stand these balls aside until cold 
and hard. At serving time arrange little 
nests of lettuce leaves ; in the centre of 
each put a slice of pickled beet, and on 
top and in the centre of this stand 
one of the little balls. Make a stiff 
mayonnaise dressing, and add to it a 
tablespoonful of melted gelatin. When it 
besfins to congeal stir in about three table- 
Spoonfuls of stiffly whipped cream. Put 
this mixture in a pastry bag containing a 
small star tube. Decorate the top of the 



r. 



A GROUP OF ODD SALADS Si 

ball and then make a rope-like decora- 
tion around the edge of the beet, allow- 
ing the mayonnaise to touch the edge of 
the beet, but resting upon the lettuce 
leaves. Send at once to the table. 

The beauty of the dish lies in having 
this pink showing at the bottom of the 
ball. A single caper may be placed on 
top of each ball ; or the balls may be 
covered all over with mayonnaise dress- 
ing, then decorated in fancy forms with 
capers. 

Japanese Salad 

Throw a half cup of rice into a kettle 
of boiling water and boil rapidly for 
thirty minutes ; then drain and stand 
aside to dry. Put a half teaspoonful of 
salt, a quarter teaspoonful of pepper and 
six tablespoonfuls of oil into a bowl ; 
mix thoroughly and add a tablespoonfui 
of finely shredded onion and two table- 
spoonfuls of vinegar. Pour this over the 
hot rice, mix, and stand aside until cold^ 
When ready to serve, cover a round dish 
with either lettuce or cress and turn the 
salad into the centre, forming it into 
a mound. Around the base of this 
mound put in a swimming position twelve 



52 A GROUP OF ODD SALADS 

sardines. Pare a red beet, then with a 
knife pare the flesh around and around 
until it is a long ribbon-like piece. Roll 
this up compactly and with a knife slice 
it down from the end as if cutting down 
a roll of noodles. Throw into cold 
water for at least thirty minutes. Shake 
perfectly dry, put this thread-like beet 
ail over the top of the rice, and send 
immediately to the table. 

Russian Salad 

Pick apart half of a small boiled 
mackerel. Put it into a bowl. Add to 
it sufficient cold cooked beef, cut into 
blocks, to make a half pint. Pare and 
cut into thin slices one cucumber. Add 
two boiled potatoes cut into dice, then a 
tablespoonful of capers, six olives cut into 
eighths, and two sardines broken apart. 
Mix carefully and sprinkle over two 
tablespoonfuls of tarragon vinegar, a half 
teaspoonful of salt, a quarter teaspoonful 
of paprica, and a tablespoonful of finely- 
chopped onion. Stand aside for one or 
two hours. At serving time, line your 
salad bowl with lettuce leaves. Put into 
a bowl a half teaspoonful of salt, a quar- ' 
ter teaspoonful of white pepper, and add 



A GROUP OF ODD SALADS 53 

gradually six tablespoonfuls of oil ; mix ; 
add a tablespoonful of tarragon vinegar; 
mix again, and add the pulp of one small 
orange or half a shaddock. Turn this 
over the other mixture, dish on the let- 
tuce leaves and serve at once. 

Herring Salad 

Cut four cold boiled potatoes into 
thin slices. Pare and cut the same way 
two tart apples. Cut into bits two pickled 
herring. Cut into dice sufficient cold 
roast beef to make a half pint. Mix all 
these together and add a tablespoonful 
of finely-chopped onion, a quarter tea- 
spoonful of celery seeds, a tablespoonful 
of tarragon vanegar, and stand them in 
the refrigerator until wanted. At serving 
time line the dish with lettuce or cress. 
Put into a bowl a teaspoonful of salt, a 
quarter teaspoonful of pepper and six 
tablespoonfuls of oil. Rub until the salt 
is dissolved ; then add a tablesooonful of 
lemon juice and a tablespoonful of vine- 
gar. Mix thoroughly and stir in a tea- 
spoonful of Worcestershire sauce, and a 
teaspoonful of German made mustard. 
Pour this over the meat mixture, place on 
the lettuce leaves and serve at once. 



54 A GROUP OF ODD SALADS 

Egg Salad 

Put six eggs into warm water ; bring 
them to boiling point and simmer gently 
for fifteen minutes. Cool, remove the 
shells and cut the eggs into slices. 
Arrange these slices, overlapping each 
other, in the centre of a dish which has 
been lined with lettuce leaves. Sprinkle 
over some finely-chopped parsley, cover 
with French dressing which has been 
seasoned with a half teaspoonful of Ger- 
man mustard, and serve at once. 

A Summer Salad 

Cut radishes without paring into 
slices. Pare and cut a good-sized cucum- 
ber into slices and slice two solid toma- 
toes. Cut three cold boiled potatoes into 
blocks, and mix with them Sidney Smith's 
salad dressing. Heap them in the centre 
of a dish and finish with alternate layers 
of cucumber, tomato and radishes, the 
slices overlapping each other. Chop 
sufficient parsley to make about two 
tablespoonfuls and put a little row of this 
around the edge of the dish. Pour over 
the vegetables a little French dressing 
and serve at once. 



CEYLON SALADS 



These salads are not served as a regu- 
lar dinner salad ; that is, they do not 
form a course, but are usually served as 
an accompaniment to cold roast beef or 
mutton. The cream should be made 
the day before it is wanted. 

Cocoanut Cream 

Grate one good-sized cocoanut, and 
pour over it a pint of boiling water. 
Wash and stir until all the goodness has 
been washed from the fibre. Turn this 
into a cheese cloth and press it firmly. 
Stand the milk thus obtained aside over 
night, and by morning a good thick 
cream will have formed on the surface. 
Remove this and put it aside for use. 
The milk underneath may be used for 
sauces of various kinds. 

Ceylon Tomato 5alad 

Peel three solid tomatoes, cut them 
into halves and press out the seeds. 

LofO. 



56 CEYLON SALADS 

Chop the flesh of the tomato rather fine. 
Put it into a bowl, add a tablespoonful of 
lemon juice, a level teaspoonful of salt, a 
tablespoonful of chopped onion, the same 
of chopped green sweet pepper, and a 
half teaspoonful of paprica. Mix and 
turn into the dish in which it is to be 
served. Stir cocoanut cream until to the 
consistency of very thick cream. Pour 
four tablespoonfuls over the tomatoes 
and send to the table. 



Ceylon Cucumber Salad 

This is one of the daintiest of all 
salads to serve with fish. It may be 
used as a sauce for deviled fish or any 
fish served in individual shells. 

Pare three good-sized cucumbers ; cut 
into halves and remove the seeds. Chop 
the cucumber fine, add to it a teaspoonful 
of salt, a tablespoonful of lemon juice 
and the same of onion juice. Dish, pour 
over cocoanut cream and send to the 
table. 

Celery and Pepper 5alad 

This salad, like other Ceylon salads, 
is served as an accompaniment to a meat 



CEYLON SALADS 57 

dish. It is exceedingly nice to serv'e 
with chicken croquettes or chicken 
cutlets. 

Chop fine sufficient celery to make 
a half pint ; add to it one green sweet 
pepper chopped fine, a half teaspoonfui 
of salt, a tablespoonful of lemon juice, 
a tablespoonful of onion juice ; a half 
teaspoonfui of paprica, and a table- 
spoonful of finely-chopped green ginger. 
If the green ginger cannot be obtained 
sprinkle over a quarter teaspoonfui of 
dry ginger. Dish the mixture. Pour 
over the cream from one cocoanut and 
send to the table. 



Ceylon Cauliflower 5alad 

Boil one sound head of cauHflower 
and break it apart in flowerets. Sprinkle 
over the juice of one lemon, two table- 
spoonfuls of onion juice, a half teaspoon- 
fui of paprica, and stand aside until 
wanted. At serving time line a round 
dish with lettuce leaves. Put into a bowl 
a half teaspoonfui of salt, two table- 
spoonfuls of lemon juice and a half tea- 
spoonful of curry powder. Mix thor- 
oughly and stir in the cream from one 



58 CEYLON SALADS 

cocoanut. Pour this over the cauli- 
flower and send at once to the table. 
This salad may be served as a salad 
course. 

By using a little ingenuity and chang- 
ing the vegetables one may make a great 
variety of these beautiful salads. The 
principal seasonings will be lemon juice, 
pepper, ginger and onion juice, with a 
covering of the cocoanut cream. 



INDEX 



Asparagus Salad 


PAGE 
22 


Aspic . . . • . 


. 42 


Mayonnaise with . 


14 


Mutton in White 


. 47 


White . . . 


46 


Beet Salad . . . . 


. 23 


Cabbage Salad . 


23 


Carrot Salad . . . 


. 26 


Cauliflower Salad 


24 


Celery, Fringed 


. 48 


Salad 


25 


and Pepper Salad . 


. 56 


and Tomato Salad 


26 


Ceylon Salads 


• 55 


Cauliflower Salad 


57 


Cucumber Salad 


• 56 


Tomato Salad . 


55 


Chicken Salad 


• 31 


and Almond Salad 


33 


in Aspic 


• 43 


Chicory Salad . 


25 


Cocoanut Cream Salad 


• 55 


Cooked Salad Dressing 


15 


Crab Salad . . . . 


. 38 


Cream Dressing . 


18 


Creams, Fish 


• 50 


Cream of Chicken Salad . 


34 


of Tongue Salad 


• 35 


Cress Salad 


26 


Custard Dressing 


. 16 



6o 



INDEX 



Dressing, A Custard 


16 


Cooked Salad 


• 15 


Cream 


18 


French 


. II 


German Salad 


17 


Green Mayonnaise 


. 14 


Italian 


, II 


Mayonnaise . 


12 


Mayonnaise with Aspic . 


. 14 


Mayonnaise with Whipped Cream 13 


Sidney Smith's Salad 


. 16 


Duck in Mayonnaise 


42 


Egg Salad .... 


• 54 


Fish Creams 


50 


French Dressing 


. II 


Fringed Celery . 


48 


Fruit Salads .... 


. 42 


German Salad Dressing 


17 


Grape Fruit Salad . 


. 28 


Green Mayonnaise Dressing 


14 


Herring Salad 


• 53 


Introduction .... 


5 


Italian Dressing 


. II 


Japanese Salad .... 


51 


Jelly, Tomato 


. 46 


Lima Bean Salad 


22 


Lobster Salad 


. 38 


Macedoine Salad 


28 


in Turnip Cups . 


. 28 


Mayonnaise Dressing . 


12 


with Whipped Cr 


earn 13 


with Aspic 


. 14 


Mrs. Rorer's Chicken Salad 


33 


Mutton in White Aspic 


. 47 


Nut Salad .... 


26 


Orange Salad 


. 27 



INDEX 



61 



Oyster Salad . . . . 


41 


Philadelphia Cooking School Salad 


. 24 


Plain Cucumber Salad . 


22 


Russian Salad 


. 52 


(simple) . 


29 


Salad, A Summer . 


. 54 


A Sunday Night . 


49 


Asparagus 


. 21 


Beet . . . . 


23 


Cabbage 


. 23 


Carrot . . . . 


26 


Cauliflower . 


. 24 


Celery . . . . 


25 


Celery and Pepper . 


. 56 


Celery and Tomato 


26 


Ceylon 


. 55 


Ceylon Cauliflower 


57 


Ceylon Cucumber 


. 56 


Ceylon Tomato . 


55 


Chicken 


• 31 


Chicken and Almond 


33 


Chicory 


. 25 


Cocoanut Cream 


55 


Crab . . 


. 38 


Cream of Chicken 


34 


Cream of Tongue 


• 35 


Cress . . . , 


26 


Duck in Mayonnaise 


. 42 


^SS ' ' • . 


54 


Fruit .... 


. 42 


Grape Fruit 


29 


Herring 


• 53 


Japanese 


51 


Lima Bean . 


. 22 


Lobster . . . . 


38 


Macedoine . 


. 28 



62 



INDEX 





PAG3 


Salad, Macedoine in Turnip Cups 


23 


with Mayonnaise Dressing . 


. 31 


Mrs. Rorer's Chicken . 


33 


Nut . . . 


. 26 


Orange . . . . 


27 


Oyster 


. 41 


Philadelphia Cooking School . 


24 


Plain Cucumber 


. 22 


Russian . . . 


5^ 


Russian (simple) 


. 29 


Salmon . . 


39 


Scallop 


. 40 


Shad Roe 


39 


Shrimp 


. 33 


Spinach . . . . 


29 


String Bean . 


. 21 


Sweetbread 


36 


Sweetbread and Almond 


. 37 


Waldorf . . . . 


44 


Salmon Salad 


• 39 


Sardines in Aspic . . . 


45 


Sauce, A Custard 


. 16 


Cream . . , . 


18 


French 


. II 


German Salad . 


17 


Green Mayonnaise . 


• 14 


Italian . . . . 


II 


Mayonnaise . 


. 12 


Mayonnaise with Whipped Cre 


am 13 


Sidney Smith's Salad . 


. 16 


Tartar . . . . 


14 


Scallop Salad 


. 40 


Shad Roe . . . . 


39 


Shrimp Salad 


• 3S 


Sidney Smith's Salad Dressing 


16 


Spinach Salad 


• 29 



INDEX 


63 




PAGE 


String Bean Salad 


21 


Summer Salad 


. 54 


Sunday Night Salad 


49 


Sweetbread Salad 


. 36 


and Almond Salad 


37 


Tartar Sauce . . , 


. 14 


Tomato Jelly 


46 


Tongue in Aspic . , 


. 44 


Waldorf Salad . 


44 


White Aspic . , , , 


. 46 



JList of Household Books 

Published by 
Arnold & Company 



Mrs. Rorers Cook Book 

A Manual of Home Economies. By 
Mrs. S. T. Rorer, Principal of the Phila- 
delphia Cooking School, author of Canning 
and Preserving, Hot Weather Dishes, etc. 
i2mo, nearly 600 pages, with portrait of 
the author and elaborate index ; ^vater-proof 
and grease-proof covers, $1.75. 

This is an eminently practical 
book. It embodies the experience 
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years that she has been teaching 
and lecturing so successfully before 
the public. The book has become 
as famous as the author. It is a 
standard of excellence, in that it 
is full of the brightest things in 
cookery ; the recipes are absolutely 
reliable, and the general instruc- 
tions to housekeepers of the most 
helpful and necessary character. 



Canning and Preserving 

By Mrs. S. T. Rorer, author of Mrs. 
Rorer's Cook Book, Hot Weather Dishes, 
etc. i2mo., with index, cloth covers, 
75 cents; paper covers, 40 cents. 

In this volume Mrs. Rorer dis- 
cusses at greater length than is 
allowed in the limits of her work 
on cooking in general, the canning 
and preserving of fruits and vege- 
tables, with the kindred subjects 
of marmalades, butters, fruit J3llies 
and syrups, drying and pickling. 
As in her Cook Book, the recipes 
are clearly and simply given, 
while an exhaustive index affords 
easy reference to every subject. 

"A useful little volume for the 
preserving season. Mrs. Rorer's 
exhaustive information on the sub- 
jects of preserves, pickles, jeUies, 
syrups, and canned goods gener- 
ally, is here placed at the service 
of the pubhc in a cheap and 
convenient form." — Philadelphia 
Itiquirer. 



Hot Weather Dishes 

By Mrs. S. T. Rorer, author of Mrs. 
Rorer's Cook Book, Canning and Preserv- 
ing, etc. i2mo., with index, cloth covers, 
75 cents; paper covers, 40 cents. 

Its name tells the whole story. 
It is the only book of the kind. 
Hot weather seems to suspend the 
inventive faculty of even the best 
housekeepers, and at a season 
when the appetite needs every 
help and encouragement this book 
will be found of the greatest use. 
Full of suggestions for tempting 
and dainty dishes, with recipes 
for presenting the substantials in 
palatable forms. Contains a com- 
plete index to all the recipes. 

" A seasonable and appetizing 
book, entitled Hot Weather 
Dishes, by Mrs. Rorer, has just 
been issued. It contains table 
recipes for summer use. Salads, 
vegetables, dishes of hot, or pre- 
viously prepared meats, piquant 
sauces, fruit omelets and summer 
desserts are particularly attract- 
ive." — PhiladelpJiia Ledger. 



Home Candy Making 

By Mrs. S. T. Rorer, author of Mrs. 
Rorer's Cook Book, Canning and Preserv- 
ing, etc, i2mo, with index, cloth covers, 
75 cents; paper covers, 40 cents. 

A veritable book of sv^eets, 
full of choice recipes, with com- 
plete instructions for making the 
many delicacies that delight both 
young and old. It is the result 
of careful practice in teaching 
beginners how to make attractive, 
wholesome and palatable varieties 
of home-made candies. As a rule, 
these are made from uncooked 
sugar and white of egg, and while 
they may be palatable to some 
persons, to the connoisseur they 
are coarse and heavy. The excel- 
lency of the recipes consists in 
their simplicity and faithfulness to 
minutiae. 

" The book is very simple in 
its explanations, very minute and 
full, and, all in all, by far the best 
working manual for home use of 
which we have any knowledge." — 
T/ie Independent, 



Bread and Bread- Making 

By Mrs. S. T. Rorer, author of Mrs. 
Rorer's Cook Book, Salads, etc. Long 
i6mo, with Index ; cloth, 50 cents. 

Bread forms such an impor- 
tant part of the daily fare, that a . 
book like this ought to be warmly 
welcomed by housewives every- 
where. It contains a chapter on 
wheat and how to properly select 
flour; then follows directions for 
mixing, kneading, moulding and 
baking, with a chapter on yeast. 
The recipes cover the ground of 
bread-making completely. In the 
list we find white wheat bread, 
whole-wheat bread, French and 
Graham bread, 19th Century, Gol- 
den Loaf, Swedish, etc. Then 
there are the Small Breads, such 
as Vienna Rolls, Pocket Book 
Rolls, Crumpets, Muffins, German 
Horns, Nuns' Puffs, etc. A chap- 
ter on Second Cooking of Bread 
gives us Zwieback, Toasts, Pulled 
Bread, etc., followed by Quick 
Breads, Steamed Breads and 
Sweet Breads. 



New Salads 

For Dinners, Luncheons, Suppers and 
Receptions. With a group of Odd Salads 
and some Ceylon Salads. By Mrs. S. T. 
RoRER, author of Mrs. Rorer's Cook Book, 
Canning and Preserving, etc. Long i6mo, 
with index ; bound in salad-green cloth, 

50 cents. 

In this book are gathered 
together a choice lot of original 
recipes for the proper making 
and serving of this important 
dish. The salad is not alone for 
the epicure, nor is it to be looked 
upon merely as a tasty bit to 
enliven a meal. It should form 
a part of the daily cuisine in 
every family. Judging from the 
statements of the author, not 
enough attention is paid to this 
matter by the average house- 
keeper. Mrs. Rorer in her 
introduction says : 

" A salad made from a suc- 
culent green vegetable and French 
dressing, should be seen on the 
dinner table in every well-reg- 
ulated household three hundred 
and sixty- five times a year. 



Made-Over Dishes 

How to transform the left overs into 
palatable and wholesome dishes. With 
many new and valuable recipes. By 
Mrs. S. T. RoRER, author of Mrs. 
Rorer's Cook Book, New Salads, etc. 
Long i6mo., index; cloth, 50 cents. 

We quote from the author's introduction : 
"Economical marketing does not 
mean the purchase of inferior 
articles at a cheap price, but of a 
small quantity of the best materials 
found in the market ; these mate- 
rials to be wisely and economically 
used. Small quantity and no 
waste, just enough and not a piece 
too much, is a good rule to remem- 
ber. In roasts and steaks, how- 
ever, there will be, in spite of 
careful buying, bits left over, that 
if economically used, may be con- 
verted into palatable, sightly and 
wholesome dishes for the next 
day's lunch or supper. 

"Never purchase the so-called 
tender meat for stews, Hamburg 
steaks or soups; nor should you 
purchase a round or shoulder 
steak for broiling, nor an old 
chicken for roasting. Select a fowl 
for a fricassee, a chicken for roast- 
ing, and a so-called spring chicken 
for broiling. Each has its own 
individual price and place." 



Six Little Cookery Books 

By Mrs. S. T. Rorer. A set of charming 
and beautiful volumes, designed to meet the 
special wants of a numerous class of house- 
keepers who are given to entertaining, and 
are so often at loss to know what and how 
to prepare for their guests. 24mo, each 
volume bound in a separate color of beautiful 
linen cloth, stamped in gold ; sold sepa- 
rately ; 25 cents per volume. 

^luick Soups 

How to Use a Chafing Dish 

New Ways for Oysters 

Colonial Recipes 

Sandwiches 

Dainties 



CakeSy Cake Decorations 
and Desserts 

A Manual for Housewives. Simple and 
up to date. By Charles H. King. 
i2mo., illustrated by engravings of 
numerous decorated pieces, with a sil- 
houette chart for the guidance of the 
learner ; bound in cloth, stamped, ;^i.50. 

Mrs. Rorer says of this book : 

" It has every virtue necessary 
for a home manual, is simple, 
plain and economical. The plates, 
so well described, will enable 
even an inexperienced person 
after a few trials to ice and 
decorate a cake, equal to an 
expert. Mr. King has covered 
the entire field of cake-baking, 
cake-decorating, sugar-boiling and 
sugar-spinning, with recipes for 
fine candies. The book con- 
tains twenty-one plates and many 
patterns. I know of no other 
book which covers this field, and 
advise those doing fancy work 
to secure its help." 



H 106 89 













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BINDERY INC. 




^^OCT 89 

^!=W N. MANCHESTER, 
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